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    You are in: Home / Recipes / Skirt Steak With Orange and Fregola Salad Recipe
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    Skirt Steak With Orange and Fregola Salad

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    jaccin's Note:

    I love this recipe because it is a nice, change from heavy comfort food in the winter. I got this from the Food and Wine Magazine and made minor changes.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      1. Preheat broiler. In a saucepan of boiling salted water, cook the *fregola until al dente, about 20 minutes. Drain and cool under running water. Shake off the excess water.
    2. 2
      2. Meanwhile, rub the steaks with the chile powder and season with salt and pepper. Broil the steaks and the onion slabs over high heat for about 8 minutes, turning after 4 minutes, for medium rare meat and tender onions. Let steak rest. Let onions cool slightly, then coarsely chop them.
    3. 3
      3. In a large bowl, whisk the lemon juice into the olive oil and season with salt and pepper. Add the fennel, oranges, arugula, radishes, fregola, onions and toss well. Thinly slice the skirt steaks across the grain and arrange on plates. Spoon the tatenade over the steaks, mound the salad alongside and serve.
    4. 4
      *Fregola (the Sardinian dot-shaped pasta) I found it at Central Market.

    Ratings & Reviews:

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    Nutritional Facts for Skirt Steak With Orange and Fregola Salad

    Serving Size: 1 (248 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 488.3
     
    Calories from Fat 236
    48%
    Total Fat 26.2 g
    40%
    Saturated Fat 6.1 g
    30%
    Cholesterol 66.8 mg
    22%
    Sodium 758.1 mg
    31%
    Total Carbohydrate 30.0 g
    10%
    Dietary Fiber 6.5 g
    26%
    Sugars 9.1 g
    36%
    Protein 35.2 g
    70%

    The following items or measurements are not included:

    tapenade

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